After a light maceration for four hours, the grapes were lightly pressed and then fermented in stainless steel tanks for 21 days at an average temperature of 16° C. After the fermentation was finished the contact with the lees from the fermentation continued for four months with daily battonage.
Grape variety:
Xarel·lo
Vineyard: Finca Parés Baltà, 254 m
Pale yellow color with green tints. Clear and transparent. Medium intensity on the nose with notes of pear and banana. On the mouth it reminds us of a pear Tarte Tatin with Crème Anglaise.
Serving temperature: 10 – 12° C
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